2 packages frozen chopped spinach, thawed and squeezed dry
2 cans artichoke hearts, drained and quartered
1 container ricotta
1 cup grated monterey jack cheese
1/2 cup crumbled feta cheese
6 eggs
1/8 tsp nutmeg
1/4 cup dried bread crumbs
1/2 cup Parmesan cheese
Instructions
Preheat oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish with 2 teaspoons of the butter and set aside.
In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring until soft, about 3 minutes. Add the garlic and cook, stirring for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from the heat.
In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, monterey jack, and feta, and toss to combine.
In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinache mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan cheese. Bake until casserole is firm and the top is golden, about 45 to 50 minutes. Remove from oven and serve.
Originally Submitted
12/20/2012
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